2011•Science and Technology of Food IndustryRequires access
Effect of thermal treatment on stability and color of Yali pear juice
Wen Huang
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Abstract
Effect of thermal treatment on stability and color of Yali pear juice and the quality changes during storage at 4℃ were researched.Results were as follows:Thermal treatment reduced L values and increased ΔE values of the pear juice significantly(p0.05).The transmittance rate of light of yali pear juice decreased differently after thermal treatment and the first-order mode could used to describe greatly the change of L values.Stability and color of Yali pear juice changed with different degrees when stored at 4℃ for four weeks(p0.05).It indicated that Yali pear juice had significant difference on stability and color with varied thermal treatment conditions(p0.05).